Cooking Method:

1. Preheat the grill to 450 F (225 C).
2. In a small saucepan, combine pineapple preserves, jalapeño, and crushed red pepper flakes.Mix well.
3. Stir in 2 tablespoons water, lemon juice, and salt and simmer over medium heat for 1 minute.
4. Increase heat to high and bring mixture to boil,then reduce heat to low and simmer,stirring, for 4 minutes.
5. Remove mixture from the heat,set aside and allow to cool.
6. Transfer half of pineapple glaze to a small bowl to use for brushing.
7. Add the pineapples and 2 tablespoons water to remaining glaze,then return saucepan to the heat and boil over medium=high heat fro 4 minutes.
8. Remove from the heat and set aside.
9. Cook rice,according the packing instructions.
10. When the rice is cooked through, stir in the reserved 1 tablespoon jalapeño, lemon zest, and 1 tablespoon lemon juice.
11. Brush chicken breasts on both sides with extra-virgin olive oil.Season with salt and black pepper.
12. Grill seasoned chicken breasts in preheated grill,skin side down until tender,turning occasionally and basting with the reserved glaze.
13.  Remove cooked chicken breasts from the grill and set aside for 5 minutes.
14. Reheat pineapple glaze in the saucepan, and then spoon over the chicken and rice.
15. Garnish with fresh mint and serve immediately.

Slow Cooker Sweet and Sour Pork tenderloin

• 2 pounds (960 g) pork tenderloin,cubed
• 20 oz (600 ml) can pineapple chunks in juice,drained
• 1 red bell pepper,chunked
• 1 medium yellow onion>peeled and sliced
• 1/2 cup (125 ml) canned water chestnuts,drained
• 10 oz (300 ml) jar sweet and sour sauce
• 2 tablespoons all-purpose flour
• 5 tablespoons water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. In greased slow cooker,combine pork cubes,pineapple,bell pepper,onion,water chestnuts and sweet and sour sauce.
3. Mix well.Cover slow cooker and cook on low-heat setting for 7-9 hours.
4. Remove cooked pork and remaining cooked ingredients fro slow cooker.
5. In a small mixing bowl,combine all-purpose flour and water.Mix until flour dissolved.
6. Increase heat to high.Add flour mixture to slow cooker and cook,covered,for 5 minutes or until mixture thickened.
7. Return pork with remaining ingredients to slow cooker and heat through.

Ingredients:

• 1 pound (480 g) boneless and skinless chicken breasts
• 20 oz (600 ml) can pineapple slices,drained and juice reserved
• 8 oz (240 ml) bottle nonfat Catalina salad dressing
• 1/4 cup (60 g) minced onion
• 2 tablespoons instant chicken bouillon granules
• 1/2 teaspoon onion powder
• 1/8 teaspoon lemon pepper
• 1 medium green bell pepper,cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon water

Cooking Method:

1. Grease slow cooker with nonstick cooking spray.
2. Place chicken breasts in slow cooker.
3. In a medium mixing bowl,combine reserved pineapple juice,salad dressing,minced onion,bouillon granules,onion powder and lemon pepper.Mix well.
4. Pour juice mixture over chicken in slow cooker.
5. Cover slow cooker and cook on low-heat setting for 6-7 hours.
6. Arrange cubed pineapples and bell pepper strips on top of chicken.Cook for a further 20 minutes or until cooked through.
7. Remove cooked chicken,pineapples and bell pepper from slow cooker and transfer on serving platter.
8. In a small mixing bowl,combine water and cornstarch.Stir well until cornstarch dissolved.
9. Add cornstarch mixture to slow cooker and cook,stirring,until sauce is thickened.
10. Pour sauce over chicken and serve.More slow cooker recipes>>>>>

Ingredients:

• 3 (1 inch(2,5 cm)) thick slices honey ham
• 1/3 cup (80 ml) clear honey
• 1/3 cup 980 ml) Dijon mustard
• 1/4 teaspoon allspice
• 18 1/2 oz (550 g) can pineapple slices in their juice,drained

Cooking Method:

1. In a mixing bowl,combine honey,Dijon mustard and allspice.Mix well and set aside.
2. Heat you grill to 350 F (175 C).
3. Place ham and pineapple slices on preheated grill.
4. Grill for about 5 minutes per side brushing with honey mixture.

Ingredients:

• 20 oz (600 ml) can sliced pineapples
• 1/2 cup (125 ml) soy sauce
• 1/3 cup (80 ml) vegetable oil
• 1/4 cup (60 g) minced onion
• 1/2 garlic clove,peeled and crushed
• 1 tablespoon brown sugar
• 6 pork shoulder steaks,cut into 1/2 inch (1.2 cm) thick

Cooking Method:

1. Drain 6 pineapple slices,reserving 1/4 cup (60 ml) liquid from pineapples.
2. In a baking pan,combine reserved pineapple liquid,soy sauce,vegetable oil,onion,garlic and brown sugar.
3. Mix well.
4. Place pork steaks in marinade.Cover and refrigerate at least 3 hours,turning once.
5. About 40 minutes before serving,prepare you grill.
6. Remove marinated pork steaks from refrigerator and arrange on hot grill.
7. Grill for 15 minutes,brushing with marinade once.
8. Meanwhile,place pineapple slices in pan of marinade,turning to coat both sides.Place pan on grill while steaks are cooking to heat pineapple slices.
9. Flip steaks and grill for a further 15 minutes,spooning remaining marinade over steak once,until pork is thoroughly cooked and fork tender.
10. Serve a hot pineapple slice with each grilled pork steak.More grill recipes>>>>>